Beer cheese

20 minutes + overnight draining

serves 4

The addictive dish from Montreal restaurant, Joe Beef, works both as a snack to go with beer or as a starter. It's super fun to make, and can be prepared in just 20 minutes! Stock up on blue cheese, quark, soft cheese, pilsner beer and garlic for this recipe.

Method

Step 1

To make cheese moulds use a small sharp knife to pierce holes in the base and sides of 4 styrofoam cups, spacing the holes about 2.5 cm apart. Dampen the coffee filter papers and line each cup with a filter.

Step 2

Leave all the cheeses at room temperature for about an hour.

Step 3

Warm the beer in a small pan then take off the heat. Put the cheeses, beer, 1 tsp salt, garlic and a hefty pinch of paprika in a food processor. Blend to smooth, stopping to scrape down the bowl as needed.

Step 4

Divide the cheese mix between the 4 lined cups. Put the cups on a small rack over a tray or large plate and put in the fridge overnight. the excess liquid will drain out of the moulds.

Step 5

To serve, unmould each cheese onto a plate, sprinkle with a little more paprika and serve with toasted rye bread and crudités.